Homemade blueberry biscuits drenched in cinnamon butter

Nancy is the author of the food blog, Coupon Clipping Cook. She loves to cook and save money on groceries by using coupons and shopping for sales. Nancy worked a number of years in a grocery store where she learned a lot about different ...

Blueberry-studded biscuits for breakfast

Homemade biscuits with butter are good on their own, but when adding some blueberries and cinnamon butter to the mix, they're even better.

These biscuits are wonderful served right out of the oven and then topped with a generous portion of cinnamon butter. The butter melts from top to bottom and down the sides. And the blueberries are an added bonus. So that the sides of the biscuits are soft and tender, I like to bake them with the sides against one another in an iron skillet that's just big enough for the batch of biscuits to fit.

Blueberry biscuits with cinnamon butter recipe

Serves 6

Ingredients:

For the blueberry biscuits

2 cups flour

2-1/2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1/3 cup butter, chilled

3/4 cup milk

1/3 cup dried blueberries

2 teaspoons flour (for the cutting board when rolling the dough)

2 teaspoons butter (for greasing the pan)

3-inch round cookie or biscuit cutter

For the cinnamon butter

1/2 cup butter, softened

1/2 teaspoon ground cinnamon

2 pinches ground nutmeg

2 teaspoons sugar

Directions:

For the blueberry biscuits

Preheat the oven to 450 degrees F.

Into a medium-size bowl, add the flour, baking powder, baking soda and salt.

Use a grater to shred the butter just as you would cheese. Add the butter to the flour mixture.

Cut the butter into the flour mixture with a pastry blender or fork. Add the blueberries. Use a fork to roughly mix the ingredients together. Then use your hands to knead the dough.

Sprinkle a little bit of flour onto a large cookie sheet or cutting board, and lay the dough on it. Roll the dough with a rolling pin until it's about 1 inch thick.

Use a biscuit or large cookie cutter to cut out 6 biscuits. You might need to start with cutting 4 biscuits, and then roll out the dough again to cut the remaining 2 biscuits.

Lay the biscuits side by side, leaning up against one another in a large, greased, iron skillet.

Bake in the oven until the tops are a light golden brown (about 15 minutes).

Serve warm with cinnamon butter.

For the cinnamon butter

Add all the ingredients to small food processor, and mix them together until incorporated.

Spoon the cinnamon butter into small, individual-size bowls, and chill them in the refrigerator.